Cole Slaw Dressing

  • Yield: 12 servings

"Everyone who has ever tasted this dressing over cole slaw tells me how much he or she like it. Comments usually heard are, 'It is not too sweet. Not too tangy, unlike some commercial cole slaw dressings.' The good part is it accompanies any kind of meat entree- so light, yet so tasty. I like to make it up and refrigerate for future use."


3/4cup mayonnaise
3tablespoons sugar
1 1/2tablespoons white wine vinegar
1/3cup vegetable oil
1/8teaspoon garlic powder
1/8teaspoon onion powder
1/8teaspoon dry mustard
1/8teaspoon celery salt
dash black pepper
1tablespoon lemon juice
1/2cup half and half
1/4teaspoon salt or more to taste


  1. Blend together mayonnaise, sugar, vinegar, and oil.
  2. Add garlic and onion powders, mustard, celery salt, pepper, lemon juice, half and half, and salt.
  3. Stir until smooth. Refrigerate until ready to use.

Cole Slaw:
1 large green cabbage head, finely shredded
Purple cabbage and carrots, finely shredded (optional)
Pour cole slaw dressing over green cabbage. Purple cabbage and carrots can be added for color. Toss until vegetables are well-coated.

Recipe by Esther Payne  Davis, Mountain View, Calif.

Nutritional Info *per serving

  • Glycemic Load 2
  • Calories 210
  • Fat 18g
  • Saturated Fat 3g
  • Polyunsaturated Fat 10g
  • Monounsaturated Fat 4.5g
  • Cholesterol 10mg
  • Sodium 170mg
  • Potassium 250mg
  • Carbohydrate 10g
  • Fiber 3g
  • Sugars 7g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 90%
  • Calcium 6%
  • Iron 2%